calamondin

The calamondin is
native to China. From there it reached Indonesia and the Philippines. It is
also found in India, Central America and Hawaii. In Europe it is popular as a
decorative plant.

Availability

Calamondin is not
sold in our area, but it is available year round in Southeast Asia.

Appearance, taste,
characteristics

The calamondin is a
cross between a sour mandarin orange and a kumquat. The small round fruits have
a smooth, thin, shiny skin. The sweet-tasting skin is edible. At full maturity,
the fruits are orange. Their very juicy pulp is divided into segments and
contains pips. The pulp tastes very sour.

Ingredients

Calamondin, above all
its skin or peel, is very rich in vitamin C.

Form of consumption,
use, processing, practical tips for preparation

Due to its very sour
taste, the calamondin is not eaten raw. In Southeast Asia it is used to make
refreshment beverages or jam, and it is candied. It is also good for marinating
meat.

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